Chintya, Resy Dwi (2014) Pasteurisasi Non-Termal Pada Sari Buah Murbei (Morus alba L.) Menggunakan Metode Iradiasi Ultraviolet (Kajian Daya Lampu Ultraviolet dan Lama Pasteurisasi). Sarjana thesis, Universitas Brawijaya.
Abstract
Buah murbei merupakan buah buni, berair, dan rasanya enak. Buah murbei ini memiliki potensi untuk dikembangkan menjadi produk yang bermanfaat bagi kesehatan. Salah satunya yaitu sari buah murbei. Buah murbei ini mengandung sianidin, isokuersetin, sakarida, asam linoleat, asam stearat, asam oleat, karoten, dan beberapa vitamin (seperti vitamin B1, B2 dan C). Metode pasteurisasi termal efektif untuk menginaktivasi mikroorganisme, namun juga dapat menyebabkan hilangnya kandungan gizi dan perubahan pada kualitas sensori seperti warna, rasa, dan lainnya. Iradiasi ultraviolet merupakan salah satu metode pasteurisasi pangan non-termal yang dapat digunakan sebagai salah satu cara alternatif untuk mendapatkan produk sari buah murbei yang awet dan masih kaya kandungan gizi. Ultraviolet adalah suatu energi yang memiliki kemampuan melakukan penetrasi ke dinding sel mikroorganisme. Cahaya UV merusak DNA mikroorganisme yang akhirnya akan menyebabkan kematian sel. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan daya lampu UV dan lama iradiasi UV terhadap sifat fisik, kimia,mikrobiologi dan organoleptik sari buah murbei. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok yang disusun dengan dua faktor. Faktor pertama yaitu daya lampu UV yang terdiri atas 2 level(30 dan 60 Watt), sedangkan faktor kedua yaitu lama iradiasi UV yang terdiri atas 4 level (30, 40, 50, dan 60 menit). Masing-masing perlakuan diulang sebanyak tiga kali. Data dianalisis dengan metode Analysis of Variance (ANOVA) dan dilanjutkan dengan uji BNT atau DMRT dengan selang kepercayaan 5%.Penentuan perlakuan terbaik menggunakan metode De Garmo. Hasil penelitian menunjukkan bahwa daya lampu UV berbeda nyata (α=0,05) terhadap nilai TPC, kadar antosianin, aktivitas antioksidan, pH, kecerahan, dan ºhue pada sari buah murbei. Lama iradiasi UV berbeda nyata (α=0,05) terhadap nilai TPC, kadar antosianin, aktivitas antioksidan, pH, kecerahan, dan ºhue pada sari buah murbei. Interaksi antara kedua faktor berbeda nyata (α=0,05) pada parameter pH dan kecerahan pada sari buah murbei. Perlakuan terbaik dari segi fisik, kimia, mikrobiologi, dan organoleptik diperoleh pada daya lampu UV 30 Watt dan lama iradiasi UV 60 menit dengan nilai TPC 2,204 log CFU/ml, aktivitas antioksidan 85,907%, kadar antosianin 987,457 ppm, pH 3,453, kecerahan (L) 25,833, ºhue 25,660, skor kesukaan terhadap rasa 3,850 (suka), warna 4.050 (suka), dan aroma 3.650 (suka).
English Abstract
Mulberry is a buni, watery, and tastefull fruits. Mulberry fruit has the potential to be developed into products that are beneficial for health. One of processed product is mulberry juice. Mulberry fruit contains cyanidin, isoquercetin, saccharide, linoleat acid, stearic acid, oleat acid, carotene, and some of vitamins (such as vitamin B1, B2, and C). Though thermal methods are effective in inactivating microorganism, thermal processing has negatively effects on foods through losses in vitamins and changes in sensory properties, such as color, flavor, and wholesomeness. Ultraviolet irradiation is one of non-thermal processing methods as an alternative food processing technique for mulberry juice with durable and high nutrient content.UV light has ability to destruction of microorganisms by penetrating UV light into the outer membranes of the cells. This can tremendous damage of the DNA lead to eventually leading to cell death. The aim of this research was to find out the effect of UV lamp power and UV irradiation length to the physical, chemical, microbiology, and organoleptic characteristics of mulberry juice. The research was conducted with a Randomized Block Design which consisted of two factors and was done in three replications. The first factor was UV lamp power (30 Watt and 60 Watt) while the second factor was the length of UV irradiation that contained four different lengths of irradiation (30, 40, 50, and 60 minutes). Data was analyzed using Analysis of Variant (ANOVA) and continued with LSD or DMRT test with 5% interval. The best treatment was determined by De Garmo method. The result showed that UV lamp power influenced (α=0,05) the characteristics of mulberry juice toward total of microbes, total anthocyanin, antioxidant activity, pH value, lightness, and ºhue. The length of UV irradiation influenced (α=0,05) the mulberry juice characteristics toward total of microbes, anthocyanin content, antioxidant activity, pH value, lightness, and ºhue. The interaction of both treatment, influenced (α=0,05) on pH value and lightness of mulberry juice. The best treatment according to the physical, chemical, microbiology, and organoleptic characteristics of mulberry juice was on UV lamp power 30 Watt and length of irradiated 60 minutes with total of microbes 2,204 log CFU/ml, antioxidant activity of 85,907%, anthocyanin content of 987,457 ppm, pH value of 3,453, lightness value of 25,833, ºhue of 25,660 with organoleptic characteristics include taste 3,850 (prefer), colour 4,050 (prefer), and smell 3,659 (prefer).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/223/051403863 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 15 Jul 2014 09:55 |
| Last Modified: | 11 Mar 2022 01:21 |
| URI: | http://repository.ub.ac.id/id/eprint/149612 |
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